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The Hatch 'Hatchchild' Cabernet Sauvignon, 2016

Shipped and sold by The Hatch

2016 Okanagan Valley 750 mL, 14% ALC/VOL

Availability: Sold out

Cabernet Sauvignon

Critic's Rating93 pts


Historically, what has this wine been?: This wine has been our salute to Cabernet Sauvignon. As you also might know, Cab Sauv doesn't do super well in the Okanagan and we don't always get that grape done properly here. Thusly, we don’t typically make much of this wine each year and we’re very selective of what gets into the bottle. For this vintage, we return to a 100% Cabernet Sauvignon wine.

Vineyard: Born and raised in the sandy streets of East Osoyoos this kid calls Monarch Vineyard home. This 22 acre gem is exactly the adventageous start any child could ever want to have when it comes to sucess; despite the rowdy neighbours.

Tell me about the liquid, please: Luxurious and silky. Deep, dark and delicious. That how it begins and that's how it ends, but in-between you get loads of dark fruit, eucalyptus and exotic spice aromatics. Enticing and exciting elegance are the 3 e's you'll notice about the pallet. Make sure to sit by a fire and make sure your glass if full for up to 6 years.

Favourite Bordeaux 2nd growth: Château Léoville-Las Cases, obviously.

Awards & Ratings

Critic’s Rating:

93 pts

- Tony Aspler

Connoisseur Note(s):

Silver - 2019 OK Wine Awards Best of


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Tasting Notes

This was a featured wine in September's Wine Club package, 2019.

Tasting notes written by Tony Aspler.

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Monarch Vineyard
Cases Produced: 110

Appearance: Dense purple-ruby in colour.
Nose: Cedary, cigar-box nose of blackcurrants with vanilla oak spice.
Palate: Medium-bodied, dry, elegant, beautifully poised and firmly structured; lovely mouth-feel and good length.
Quality: Outstanding. 91-93 points, dependent on cellaring. A delicious wine, drinking well now but a couple of years’ cellaring will resolve the tannic finish.

Food Pairing: Beef lasagna with blue cheese, zucchini and potato moussaka, filet mignon with asparagus and a red wine jus, roasted duck breast with pecan purée, beef tagliata with arugula salad and grana padano shavings, and roasted vegetable tarts.

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